Curry has always made me nervous, but when I came across this recipe from Ahead of Thyme, I knew this was something I needed to try! This recipe is so easy and so flavorful (yet mild) that even the most nervous of palates will enjoy it! You definitely need to try it!
Interested in the Stainless Steel Non-stick pans? Here is the link: https://www.pamperedchef.com/pws/aecheather/shop/Cookware+%26+Bakeware/Stainless+Nonstick/Stainless+Steel+Nonstick+Wok/100111
Print the original recipe over at Ahead of Thyme: https://www.aheadofthyme.com/curry-chicken-fried-rice/
Curry Chicken Fried Rice
INGREDIENTS
- 2 tablespoons vegetable oil
- 1/2 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 boneless and skinless chicken breast, cooked and cut into 1/2-inch cubes
- 1/3 cup mushrooms, finely chopped
- 3 cups long grain white rice, cooked (warm or cold)
- 1/2 cup peas, frozen
- 2 tablespoons yellow curry powder
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, finely chopped (for garnish)
INSTRUCTIONS
- Heat oil in a large skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy).
- Add cubed chicken and mushrooms. Stir fry for another minute to combine. Add in precooked rice and frozen peas. Stir fry for 2 minutes with a spatula to mix everything together.
- Add all the seasoning including curry powder, soy sauce, salt and pepper. Stir for another 2 minutes to combine to evenly distribute the seasonings.
- Serve warm on a plate and garnish with chopped parsley.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com